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REAL BACKPACKING FOOD
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Dried Basics
Peas & Carrots
125°F
for 10-12 hours
Pesto
105°F
for 2-6 hours
Pineapples
135°F
for 8-14 hours
Red Bell Peppers
125°F
for 8-12 hours
Red Curry Paste
105°F
for 3-6 hours
Salsa
135°F
for 10-12 hours
Shrimp
145°F
for 4-5 hours
Spinach
125°F
for 5-7 hours
Sriracha
135°F
for 3-4 hours
Strawberries
135°F
for 6-12 hours
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Camper's Cheesy Chicken Couscous
Creamy Basil Chipotle Penne
The Battle of Milk
No Dehydrator? No Problem!
Soured Sour Cream